Best Easy Canned Apricot Jam Recipe

Best Easy Canned Apricot Jam Recipe

Apricot jam is a delicious and versatile spread that can be enjoyed on toast, scones, or used as a filling for pastries. Making your own homemade apricot jam is not only a great way to enjoy the flavors of summer all year round, but it also allows you to control the ingredients and customize the sweetness to your liking. If you’re new to canning, don’t worry! This easy canned apricot jam recipe will guide you through the process step by step.

– 2 pounds of ripe apricots
– 2 cups of granulated sugar
– 1 tablespoon of lemon juice

1. Wash the apricots thoroughly and remove the pits. You can leave the skin on or remove it, depending on your preference.
2. Cut the apricots into small pieces and place them in a large pot.
3. Add the sugar and lemon juice to the pot and stir well to combine.
4. Let the mixture sit for about 10 minutes to allow the sugar to dissolve and the flavors to meld.
5. Place the pot on the stove over medium heat and bring it to a boil, stirring occasionally to prevent sticking.
6. Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 30-40 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent burning.
7. While the jam is simmering, prepare your canning jars by washing them with hot soapy water and sterilizing them in boiling water for 10 minutes.
8. Once the jam has reached the desired consistency, remove the pot from heat and carefully ladle the hot jam into the prepared canning jars, leaving about 1/4 inch of headspace.
9. Wipe the rims of the jars clean with a damp cloth and place the lids on top, screwing on the bands until they are fingertip tight.
10. Process the filled jars in a boiling water canner for 10 minutes to ensure proper sealing.
11. Carefully remove the jars from the canner and let them cool completely on a clean towel. As they cool, you’ll hear a satisfying “pop” sound, indicating that they have sealed properly.
12. Once the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed. Any unsealed jars should be refrigerated and consumed within a few weeks.
13. Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month.

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Now that you have your homemade canned apricot jam, it’s time to enjoy it! Spread it on warm toast, swirl it into yogurt, or use it as a filling for your favorite pastries. The possibilities are endless!

Questions and Answers:

1. How long does it take to make this apricot jam recipe?
– It takes approximately 1 hour and 30 minutes to make this recipe, including preparation and canning time.

2. Can I use frozen apricots instead of fresh ones?
– Yes, you can use frozen apricots if fresh ones are not available. Just make sure to thaw them before starting the recipe.

3. Can I reduce the amount of sugar used in this recipe?
– Yes, you can reduce the amount of sugar to suit your taste. However, keep in mind that sugar acts as a preservative and helps with the jam’s texture and shelf life.

4. Do I need to peel the apricots?
– It is optional to peel the apricots. Leaving the skin on adds texture and color to the jam, but if you prefer a smoother consistency, you can peel them before cutting.

5. Can I use this recipe to make jam with other fruits?
– Absolutely! This recipe can be adapted to make jam with other fruits such as peaches, plums, or berries. Just adjust the sugar and lemon juice quantities accordingly.

6. How long does the jam need to cool before checking the seals?
– It is recommended to let the jars cool for at least 12-24 hours before checking the seals. This allows them to properly set and ensures accurate results.

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7. Can I reuse the canning jars and lids for future batches?
– The jars and bands can be reused as long as they are in good condition with no chips or cracks. However, the lids should be replaced with new ones for each batch to ensure a proper seal.

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